Ingredients:
1 eggs, beaten
1 cup chicken broth
1/3 cup butter or 1/3 cup margarine
5 cups herb seasoned stuffing mix
1 (4 ounce) cans mushroom stems and pieces, drained
1/2 cup chopped onions
1 tablespoon margarine
1 tablespoon flour
3 cups cubed cooked turkey
1 cup frozen peas
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 (12 ounce) jars turkey gravy
5 slices processes American cheese, cut into strips
Directions:
In large bowl, combine egg, broth, and butter; add stuffing and mix well.
Pat on the bottom and up the sides of a greased 9-inch pie plate; set aside.
In a skillet saute the mushrooms and onion in butter until tender.
Sprinkle with the flour and mix well.
Add turkey, peas, parsley, Worcestershire sauce, and thyme; mix well and stir in the gravy.
Bring to a boil. Boil and stir for 2 minutes.
Spoon into the crust.
Bake at 375 F for 20 minutes.
Arrange cheese strips in lattice pattern over filling. Bake 5 to 10 minutes longer or until the cheese is melted.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.